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Recent content by dauntless
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Never done a full rack of pork. 225-250 with lump and hickory. Brined for 10 hours and rubbed down with SPG, paprika and some herbs, finished with a little BBQ sauce for the last 30 mins. It came out very moist and tender. I’ll do another one again!
Not competition style by any means but I brined, seasoned over night and let it rip. Smoked over lump and apple at 300 till they hit 160 then sauced, got the heat closer to 350 a d let it ride. Almost perfect bite through skin but not quite. I did not pull the skin back and scrape and butter but...
Rookie mistake as I look at the slices again. Pretty sure I went with the grain instead of against. It was hard to tell when I started slicing. If I did go with grain that would explain the slight toughness. It shrank almost into a square so it’s my fault not the meats. Haha
Grabbed a store bought corned beef and soaked in cold water for two days, changing water out every 4-8 hours. Rubbed last night and put it in the fridge. Took it out and smoked at 225 with hickory and apple using lump till 160. Wrapped in butcher paper with some tallow till 203. Let it rest and...
Did a couple racks of baby backs at 225 using a modified 3-1-1 method wrapping in butcher paper. Flavor was spot on, very tender with just the right amount of pull off the bone. A little disappointed with color and lack of pull back but they tasted good just the same. Trying my first attempt at...
Did two types of burnt ends and queso for the fourth! Never tried ends from boneless short ribs but stole the idea from here. Did the whole smoke at 250 on my Char-Griller gravity. I still prefer the stick burner or my UDS but this thing does good work. Happy 4th all!!